As I’ve said over and over, I love zucchini and always have, even before going keto. One of my first gadget purchases was a vegetable spiralizer, so zucchini noodles – aka zoodles – are a frequent part of my meals. I think they work perfectly as a pasta substitute for bolognese, in lasagne and more. And this super keto recipe for zoodles with avocado pesto is a delicious, healthy fat-packed way to enjoy zucchini noodles with a little bit of a twist on a traditional psesto.

Zucchini Noodles with Creamy Avocado Pesto

5 from 2 votes
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Servings: 2
Calories: 712kcal


  • 2 large zucchini
  • 1 medium avocado pitted and flesh scooped out in bowl
  • 1 cup fresh basil chopped
  • 2 tsp lemon juice
  • 1 clove garlic
  • 1/4 cup + 1 tbsp extra-virgin olive oil divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetarian parmesan cheese grated
  • 1/4 cup pine nuts


  • Make zoodles using a spiralizer or by cutting long strips and then slicing into fine noodles. Set "noodles" aside.
  • Add avocado to a blender with basil, lemon juice, garlic, 1/4 cup olive oil. Blend until smooth.
  • In a skillet over medium heat 1 tbsp olive oil and add zucchini noodles. Sauté until just softened, about 4 minutes.
  • Pour sauce into skillet, add with pine nuts, and toss to coat zucchini.
  • Remove from heat.
  • Enjoy!


Calories: 712kcal | Carbohydrates: 23g | Protein: 13g | Fat: 68g | Saturated Fat: 10g | Cholesterol: 9mg | Sodium: 526mg | Potassium: 1467mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1523IU | Vitamin C: 72mg | Calcium: 233mg | Iron: 3mg